I baked a couple loaves of bread based on Beranbaum's Tyrolean ten-grain torpedo, with, I think, great success. I'm not usually a fan of multigrain-type breads, but this one was much better than others I've had or made because the flour is just 100% regular bread flour, with the whole (-ish) grains added. No whole wheat flour, in other words, to weigh it down. It was springy and chewy and light, even with all the chunky additions.
I used rinsed quinoa and speckle grits, rolled and steel-cut oats, wheat germ, flax seeds, nuts (sunflower seeds in one loaf and chopped toasted walnuts in the other), toasted pepitos, and I think some white cornmeal—all soaked overnight in hot water to just cover. Meanwhile, the sponge went in the fridge overnight. Everything was mixed together with the salt (in the second loaf I increased the salt from 1 1/4 teaspoons to 2 teaspoons) in the morning to make a sticky dough; two rises, shaped into a batard (this was the first time I've done a batard following good illustrations, and the picture below doesn't do it justice!), proofed for an hour, then sprinkled with rye flour, slashed, and baked on a stone with lots of steam at the beginning.
Something about the perspective makes this photo look odd. The slashes were a little off, but the shape itself was more uniform and pretty than it appears here.
The crumb wasn't exceptionally holey, but it was surprisingly light, and the crust was nice and crisp-chewy.
My whole wheat (mostly; I ran out of whole wheat and switched to all-purpose) sourdough starter, in other news, is almost ready to use. It isn't quadrupling in volume yet, but it's much more active in the last day or so than any starter I've made before.